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Instant Pot Loaded Baked Potato Soup

Indulgent Instant Pot Loaded Baked Potato Soup in Just 30 Minutes

Enjoy a creamy and comforting bowl of Instant Pot Loaded Baked Potato Soup made in just 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 4 medium Russet Potatoes or Yukon Gold for variation
  • 2 tbsp Butter olive oil for dairy-free
  • 1 medium Onion or shallots for milder taste
  • 3 cloves Garlic adjust to preference
  • 4 cups Chicken Broth or vegetable broth for vegetarian
  • 10.5 oz Cream of Chicken Soup consider non-dairy version
  • 1 tsp Salt season to taste
  • 1/2 tsp Pepper freshly ground enhances aroma
For Creaminess
  • 1 cup Milk almond or coconut milk for non-dairy
  • 1/4 cup Flour or cornstarch for gluten-free
For the Topping
  • 1 cup Cheddar Cheese or other cheeses for variety
  • 1 cup Bacon omit or substitute with turkey bacon
  • 1/4 cup Green Onions/Chives parsley as substitute
  • 1/2 cup Sour Cream optional; Greek yogurt can substitute

Equipment

  • Instant Pot

Method
 

Preparation Steps
  1. Set your Instant Pot to sauté mode and add the butter. Allow it to melt until bubbly.
  2. Add the diced onions and cook until they become translucent, about 3-4 minutes.
  3. Stir in the minced garlic and cook for 1 minute until it releases its aromatic goodness.
  4. Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon.
  5. Stir in the cream of chicken soup, cubed Russet potatoes, salt, and pepper until well mixed.
  6. Seal the Instant Pot lid and set it to pressure cook on high for 10 minutes.
  7. While the soup is cooking, whisk together the milk and flour in a small bowl until smooth.
  8. Once the pressure is released, add the milk and flour slurry into the soup, stirring well.
  9. Set the pot to sauté mode again and cook while stirring for about 4-5 minutes until thickened.
  10. Incorporate the shredded cheddar cheese and stir until it's melted and blended into the soup.
  11. Ladle the hot soup into bowls, garnishing with crispy bacon bits and chopped green onions.
  12. Optional: Top with a dollop of sour cream or Greek yogurt for added creaminess.

Notes

Cut potatoes into uniform cubes for even cooking. Add dairy after pressure cooking to prevent curdling. Store leftovers properly and consider portioning before freezing.